Hey Guys and Gals! A bright grapefruit mead with a pleasant bitter edge. Makes one gallon.
Ingredients
3 pounds honey
2 grapefruits, zest and juice
1 gallon water
1 teaspoon yeast nutrient
1 packet wine yeast (Lalvin D47 works well)
Directions
1. Warm half the water, without boiling, and stir in the honey until dissolved.
2. Zest the grapefruits, leaving the white pith, which turns the mead harsh. Juice them. Add the zest and juice to your sanitized primary, pour in the honey water and top up to one gallon with cool water.
3. Stir the yeast into half a cup of warm water and let it stand 15 minutes until bubbling. Once the must is below 80F, add the yeast and nutrient.
4. Fit an airlock. Bubbling should start in 24 to 48 hours. Leave the fermenter about a third empty for frothing.
5. After 6 to 7 days, when the frothing has slowed, rack the mead off the zest into a secondary carboy.
6. Ferment 1 to 2 months or more, until clear. Bottle with a siphon, leaving the sediment behind, and age at least 3 months. A little extra honey at bottling softens the bitterness.